Thin sliced Filet, EVOO, Balsamic, fresh minced garlic cloves, Capers, sliced quality Parma on a bed of Arugula...I mix the EVOO and Balsamic, toss it with the Arugula, arrange the Filet, top with the garlic, capers, Parma, and occasionally chopped red onions. This is a home dish, not offered here!

I was gonna say, "Pretty fancy for your restaurant", but you clarified that. Let the peasants eat cake! The beauty of Carpaccio is that it can be made with a variety of meats and seafoods. The secret is EVERYTHING must be first quality!